Caribbean Fish & Mango Curry
Caribbean Fish & Mango Curry This deliciously vibrant fish curry is made with our fresh and fragrant Caribbean Mango Curry Paste*.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Skillet
- Stove
- Cutting board
- Chef's knife
- Can opener
- Measuring spoon
- Spoon
- Fork
- Plate
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 red pepper, thickly sliced
- 1 x sachet Ainsley Caribbean Mango Curry Paste
- 1 x 400ml tin coconut milk
- 600g firm white fish fillets (such as cod, hake), cut into chunks
- large handful of spinach
- handful of coriander leaves, chopped
- 1-2 packets of Ainsley Caribbean-inspired Couscous
- 1 medium-hot red chilli, sliced into rings
- lime wedges, to serve
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